Roast Duck with Mandarin Citrus Sauce

Name: Roast Duck with Mandarin Citrus Sauce
Total time: 1 min
Ingredients: 1 large (4 1/2 to 5-pound) duck, giblets removed and reserved for another use; 1 1/2 tablespoon soy sauce; 1 tablespoon honey mustard; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 1 shallot, finely chopped; 1/2 cup Riesling or other white wine; 1/2 cup Satsuma or clemetine juice; 1 cup seedless Satsuma or clementine sections

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Total: 1 hours, 50 minutes

Servings: 4

Ingredients

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1 large (4 1/2 to 5-pound) duck, giblets removed and reserved for another use1 1/2 tablespoon soy sauce1 tablespoon honey mustard1/2 teaspoon fine sea salt1/2 teaspoon ground black pepper1 shallot, finely chopped1/2 cup Riesling or other white wine1/2 cup Satsuma or clemetine juice1 cup seedless Satsuma or clementine sections

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Instructions

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Step 1

Preheat the oven to 375°F. Pat duck dry inside and out, and poke skin all over with the tines of a fork.

Step 2

Whisk together soy sauce and mustard; brush mixture over duck, inside and out. Sprinkle with salt and pepper.

Step 3

Place breast-side down on a rack in a roasting pan and roast until skin is browned on top.

Step 4

Turn duck breast-side up using large tongs and continue to roast until duck is browned on breast and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F, about 1 hour. Transfer duck to a platter.

Step 5

In a small saucepan, combine shallot, wine and satsuma juice, and simmer over medium heat until liquid is reduced by about half.

Step 6

Add satsuma sections and simmer until heated through and softened, about 5 minutes. Carve duck into 4 portions and spoon citrus sauce over top.